- Level: Easy
- Total: 15 min
- Active: 5 min
- Yield: two 12-ounce frappes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 853
- Total Fat
- 88 g
- Saturated Fat
- 78 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 10 g
- Cholesterol
- 0 mg
- Sodium
- 114 mg
- Level: Easy
- Total: 15 min
- Active: 5 min
- Yield: two 12-ounce frappes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 853
- Total Fat
- 88 g
- Saturated Fat
- 78 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 10 g
- Cholesterol
- 0 mg
- Sodium
- 114 mg
Ingredients
Directions
Special equipment:
a piping bag, an open star tip- Place the coconut cream in a large bowl, or the bowl of a stand mixer if using, and refrigerate for 10 minutes.
- Add the coconut milk, coffee, ice, 3 tablespoons sugar, cocoa powder, vanilla and salt to a blender and blend on high speed until smooth and frothy, about 1 minute. Pour the frappe into 2 glasses and refrigerate while you whip the coconut cream.
- Whip the chilled coconut cream and the remaining 1 teaspoon sugar in a stand mixer, or with a hand mixer, until it holds soft peaks, about 1 minute. Transfer to a piping bag fitted with an open star tip and pipe a swirl of whipped cream onto each drink. Sprinkle the cream with the toasted coconut and dust lightly with cocoa powder.
Cook’s Note
The sugar can be replaced with any sweetener of choice.
